Potato Wedges with Cilantro Lime Mayonnaise
Crispy, golden-brown potato wedges meet a tangy, zesty cilantro lime mayonnaise in this flavor-packed side dish that's destined to steal the spotlight. Perfectly seasoned with a blend of paprika, garlic powder, and olive oil, these oven-baked Russet potato wedges boast a crunchy exterior and a tender, fluffy center. The real magic, however, lies in the creamy dipping sauce, where fresh cilantro, lime juice, and lime zest create a refreshing, citrusy kick. Ready in under an hour, this recipe is easy to follow and makes the ultimate crowd-pleasing appetizer, snack, or side dish. Serve these wedges warm and garnish with extra cilantro for a burst of color and flavor.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Mayonnaise
- 0.25 cup, chopped Fresh cilantro
- 1 tablespoon Lime juice
- 1 teaspoon Lime zest
- 1 small, minced Garlic clove
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly and cut each one into wedges. Do this by cutting the potato in half lengthwise, then into quarters, and finally into eighths.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper. Add the potato wedges to the bowl and toss until they are evenly coated.
Spread the potato wedges out in a single layer on the prepared baking sheet. Make sure they are not overlapping for even cooking.
Bake the wedges in the preheated oven for 30–35 minutes, flipping them halfway through, until they are golden brown and crispy on the outside while tender inside.
While the wedges are baking, prepare the cilantro lime mayonnaise. In a small bowl, mix the mayonnaise, chopped cilantro, lime juice, lime zest, and minced garlic until well combined.
Taste the mayonnaise and adjust seasoning if needed by adding a pinch of salt or a bit more lime juice for tanginess.
Once the potato wedges are done baking, remove them from the oven and let them cool for about 5 minutes.
Serve the potato wedges warm with the cilantro lime mayonnaise on the side for dipping. Garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
2441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 14.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 6889 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
